Too late for a Porter?

[peekaboo_jones]

Hey guys, bottled this over the weekend. Unfortunately I didn't cold crash as I've had the fermenting fridge used for something else last week.
Tastes lovely, the hops seemed to have worked well although next time I'll make without the dark brown sugar and I'd like to do a mini mash with some MO or brown malt.
FG for this was 1008, so it's finished well with trusty old US-05

 

[mofox1]

Need to get on it and brew up a porter, been a little while since I've had one on tap. Definitely recommend brown malt (with a bit of choc, no rb!), although I find that the slight bitter/astringent taste I get from the brown needs to be offset a bit with some crystal malts.

Brown sugar can work... but after a very unhappy experience with dark brown sugar, I'm unlikely to ever use any kind of brown sugar in the foreseeable future. I wasn't kegging at that point, and watching all that effort being tipped down the sink was just heart breaking.

Note on the brown, it needs mashing so a partial with some MO is a good choice as it has the diastatic power to convert itself with plenty of enzymes left over for the brown. Alternately American pale malts, or gladfields pale malts are good too.

Edit: The dark brown sugar experience was with a stout, not a porter... but horrible nonetheless!

 

[LAGERFRENZY]

Hey guys, bottled this over the weekend. Unfortunately I didn't cold crash as I've had the fermenting fridge used for something else last week.
Tastes lovely, the hops seemed to have worked well although next time I'll make without the dark brown sugar and I'd like to do a mini mash with some MO or brown malt.
FG for this was 1008, so it's finished well with trusty old US-05

Good to here it worked out well Peek - looking forward to hearing the tasting notes when it conditions.

 

[LAGERFRENZY]

Three weeks in the bottle and very pleased with the end result. Warmer weather already starting in Brissie so will have to get these down smartish.

 

[Wolfman1]

Try demarra sugar instead of brown sugar. It's like a darker raw sugar which worked well in my last porter

 

[Wolfman1]

I was inspired by this thread and just put a porter down.
Coopers English Bitter can + Mangrove Jack Amber can, 375g demarra sugar. 300g crystal, 500g smoked and 100g choc all Mashed for 90 mins at 66 and 15g of Styrian Goldings boiled for 5 mins.
Gravity was 1060, so it should finish up around 6.5% when bottled.

The smokey taste was coming through in the gravity sample so it might have been a bit much. I was inspired by Smog town smoked porter and almost 30% of their grain bill is smoked.

I'll bottle it and stick it to the back of the beer cupboard and it should be just right for next winter. Seeing as the blossoms are on the trees, its time to get prepared

 

[peekaboo_jones]

Hey guys, glad a made it nice and hoppy! It's probably even more towards a hoppy American brown ale to be honest.

I just got a Robobrew, so looking forward to exploring the goods of grain brewing soon. Thanks for the recipe suggestions at the start of the thread. I'll have a crack